This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Dec 6, 2012

Homemade Graham Crackers

This recipe captures the flavor of graham crackers, but takes them to an entirely new level. Think crispy butter cookies with a graham cracker flavor. 

You will love these cookies. I have given these as gifts, and every time I have been asked for the recipe. Just about everyone has purchased the book from which this recipe originated. 

Just saying. 

Homemade Graham Crackers

Makes 18 to 20 crackers


1 1/2 C (7 1/2 ounces) unbleached all purpose flour
1/3 C (1 1/2 ounces) whole wheat flour
1/2 tsp kosher salt
Rounded 1/4 tsp cinnamon
6 ounces of unsalted room temperature butter
1/4 C packed light brown sugar
2 T honey
Sparkling or regular granulated sugar for sprinkling


  • Whisk the flours, salt, and cinnamon in a bowl
  • Mix the butter, brown sugar, and honey in the bowl of a stand mixer with the paddle attachment for about five minutes, until fluffy
  • Mix in the dry ingredients in thirds, beating each time until just combined
  • Wrap the dough in plastic wrap and refrigerate for 30 minutes and up to two days
  • Preheat the oven to 350 degrees F
  • Roll out the dough between two pieces of waxed paper to 1/4 inch thick
  • Cut the dough into 3 1/4 inch rounds with a scalloped or ruffled edge cookie cutter
  • Place the cookies on a parchment lined baking sheet
  • Gather up and roll out the scraps and cut more cookies
  • Score the cookies at about half inch intervals (no need to be exact) with a toothpick or cake tester and very lightly sprinkle them with sparkling sugar or granulated sugar. 
  • Bake the cookies, one sheet at a time, for 10 to 12 minutes, until golden brown
  • Cool the cookies on a wire rack
Sometimes it can be difficult to remove the cookies from the was paper without messing up the edges. What works for me is cutting the cookies on top of the wax paper, placing another piece of wax paper on top of them, flipping the whole thing over, and peeling off the top piece of was paper. Because they are not attached to the (now) bottom piece of wax paper, they are easy to move. 

Adapted with permission from Miette by Meg Ray. The book is exquisite. 

This is week 10 of Twelve Weeks of Christmas Treats by Brenda of Meal Planning Magic. Check out all of the contributions for ideas. 

Would you like to comment?

  1. These look really good Karen! I'm bookmarking the recipe!

  2. Karen,
    I just found graham flour at a local supermarket today and I thought that I could try your recipe but there's no graham flour in your recipe. I'll still try the recipe - just surprised.

    1. Hi Annamarie. Graham flour is whole wheat pastry flour. I'm sure it will be great in these cookies. You can also use it to make whole wheat pie crusts. I think the recipe didn't include it because it has white and whole wheat flour and the cookies are crisp and not necessarily tender. Let me know how it goes!

  3. Wow, these homemade graham crackers look so perfect! I definitely want to try this recipe soon but I think I need to buy a pretty scalloped cookie cutter before I do :)


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.